Authors: Athira S, Mann B, Saini P, Sharma R, Kumar R, Singh AK
Citation: J. Sci. Food Agric. 2014 Dec;
PMID : 25469498, Journal: J. Sci. Food Agric., ,
Date created: 2014-12-03
BACKGROUND: Cheese whey is a rich by-product in nutritional terms: possessing high biological value components, excellent functional properties, and an inert flavour profile. So in the present study, mozzarella cheese whey was ultrafiltrated to remove lactose and mineral. The retentate was hydrolyzed with food grade enzyme alcalase and the hydrolysis conditions viz; pH, temperature and time were optimized for maximum antioxidant activity using response surface methodology.
RESULTS: Whey protein hydrolyzed for 8 hours at pH 9.00 and 55 °C showed a maximum antioxidant activity of 1.18 ± 0.015 µmol Trolox mg(-1) protein. The antioxidant peptides were further enriched by ultrafiltration through 3 kDa membrane. Seven peptides: β-Lg f(123-131), β-Lg f(122-131), β-Lg f(124-131), β-Lg f(123-134) , β-Lg f(122-131),β-Lg f(96-100) and β-Lg f(94-100) were identified by LC-MS/MS in the 3 kDa permeate of the hydrolyzate. The incorporation of Whey Protein Hydrolysate (WPH) in lemon whey drink (5-10 gl(-1) ) raised their antioxidant activity from 76-90 % as compared to control.
CONCLUSION: Hydrolysis of ultrafiltrated retentate of whey can be an energy and cost effective method for the direct production of WPH from whey compared to the industrial production of WPH from whey protein concentrate. This study suggests that WPH with good nutritional and biological properties can be effectively used in health promoting foods as a biofunctional ingredient.